Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 0.5 tsp garlic powder
  • 0.5 cup diced celery
  • 0.25 cup minced red onion
  • 0.5 cup halved red grapes
  • 0.25 cup dried cranberries
  • 2 tbsp chopped fresh dill
  • 4 large croissants
  • 4 leaves Bibb lettuce

Instructions:

  1. Season 1.5 lbs chicken breasts with salt and pepper.
  2. Heat 1 tbsp olive oil in a skillet over medium high heat. Cook the chicken for about 5 minutes per side until the exterior is golden and the internal temperature reaches 165°F.
  3. Remove the chicken from the pan and let it rest for at least 10 minutes. Once cooled, dice it into 1.5 cm cubes.
  4. In a small bowl, whisk together 0.5 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, and 0.5 tsp garlic powder. Whisk until the mixture is smooth and velvety.
  5. In your large bowl, combine the diced chicken, 0.5 cup celery, 0.25 cup red onion, 0.5 cup red grapes, and 0.25 cup dried cranberries.
  6. Pour the dressing over the chicken mixture. Add the 2 tbsp chopped fresh dill. Use a spatula to gently fold the ingredients together until every piece is evenly coated but not mashed.
  7. Slice the 4 large croissants in half horizontally. If you want a bit of extra luxury, toast them lightly under a broiler for 60 seconds.
  8. Place one leaf of Bibb lettuce on the bottom half of each croissant.
  9. Scoop a generous portion of the chicken salad onto the lettuce. Top with the other half of the croissant and press down gently to set the sandwich.